I make Mexican food all the time. These to me would be only good if 1. you fried the tortillas first before filling them and the 2. you dipped the fried (not-yet-filled) tortillas in enchilada sauce front and back, then after that lay them in the casserole dish and begin to fill w/ the meat, cheese, and onions

Reviewed On: Oct. 7, 2009

As written, only 3 stars. With my changes its a 5. I did the recipe just as stated but ended up doubling the corn, salt, flour, and cheese. So 20 oz corn, 2 teaspooons salt, 4 Tablesoons of flour, and 1/2 cup parm cheese. All the others ingredents I just left as writen.. (If you dont do these changes, its more like a runny corn soup than it is cream corn)

Reviewed On: Jul. 13, 2009

I made this pretty much as stated except added reeses mini baking bits. i also added 1/2 c extra flour and im glad i did. They turned out great. Soft chewy amd thick. Next time I might just blend half the oats or just grind all of them half-way so I can get more of a oaty texture.

Reviewed On: Jul. 9, 2009